Job Title: Culinary Chef Executive
Department: Food & Beverage / Hospitality
Location: Karachi
Reporting To: General Manager / Director of Operations
Job Description (JD):Position Summary:
The Culinary Chef Executive will be responsible for leading the kitchen operations, menu planning, food quality control, and kitchen team management. This role ensures that culinary standards meet the company’s brand, quality, and safety guidelines, delivering exceptional culinary experiences to customers or guests.
Key Responsibilities:
- Plan and develop innovative menus, ensuring alignment with customer preferences, seasonal ingredients, and food cost targets.
- Supervise and lead all kitchen staff, including sous chefs, line cooks, and stewards.
- Ensure consistency and quality of all dishes served.
- Monitor food preparation methods, portion sizes, and food presentation to maintain high standards.
- Maintain inventory control of ingredients, supplies, and kitchen equipment.
- Ensure compliance with food safety, sanitation, and hygiene standards as per local and international guidelines.
- Train and mentor kitchen staff on culinary techniques, hygiene practices, and team collaboration.
- Monitor kitchen performance metrics including cost control, staff productivity, and customer feedback.
- Coordinate with procurement and suppliers to ensure timely delivery of high-quality ingredients.
- Handle customer feedback or complaints related to food quality or service in a professional manner.
- Stay up to date with food trends and incorporate relevant changes into the menu.
Job Specification (JS):Education:
- Degree/Diploma in Culinary Arts, Hotel Management, or equivalent from a recognized institute.
Experience:
- Minimum 5–8 years of progressive experience in culinary management, with at least 2 years in a leadership or executive chef role.
- Experience in fine dining, international cuisine, or hospitality industry preferred.
Skills & Competencies:
- Excellent cooking skills across various cuisines (e.g., Continental, Asian, Desi, Fusion, etc.)
- Strong leadership and team management skills.
- Knowledge of food safety and hygiene regulations.
- Creative and innovative approach to menu design.
- Effective communication and interpersonal skills.
- Ability to work under pressure in a fast-paced environment.
- Strong budgeting and cost-control skills.
Physical Requirements:
- Ability to stand for extended periods and perform physical tasks as required in kitchen settings.
- Flexible with working hours including weekends, holidays, and late shifts if necessary.
Job Type: Full-time
Work Location: In person